PRE-SALE The Fermentation project James Hoffman ft. 94 celcius
Description
The box includes
Four coffees of 100 g each, from exactly the same batch, but processed using four different methods.
- Mechanically demucilaged coffee (no fermentation — control coffee)
- Wild fermentation
- Lactobacillus inoculated fermentation
- Yeast inoculated fermentation (Saccharomyces)
Total: 400 g of coffee.
Why is this project unique?
Usually, when we taste a fermented coffee, it's impossible to know exactly what fermentation has contributed, as we never taste the coffee "before."
The Fermentation Project eliminates this variable.
All four coffees come from:
- the same producer
- the same harvest
- the same varietal
- the same terroir
The only difference is the fermentation process.
This is likely the most educational experience ever offered on the subject.
The four processes explained
Control Coffee — Mechanically Demucilaged
The mucilage is mechanically removed immediately after harvest.
No fermentation takes place.
This version allows you to discover the natural profile of the coffee, influenced solely by the varietal, terroir, and agricultural practices.
Wild Fermentation
The traditional process.
The coffee ferments for 48 hours thanks to yeasts and bacteria naturally present on the fruit and in the environment.
This method develops more complexity and represents the majority of traditional washed coffees.
Lactobacillus Fermentation
A specific culture of Lactobacillus is added during fermentation.
This bacterium promotes the production of organic acids, generally increasing vibrancy, precision, and aromatic complexity.
Yeast Fermentation
A Saccharomyces culture is inoculated for 48 hours.
Yeasts produce more aromatic precursors, which often influences body, texture, and the perception of sweetness.
The coffee
Producers: Hector & Lilian Leal (Rueda Farms)
Farm: Finca San Miguel Urias
Origin: Antigua, Guatemala
Altitude: 1,460 – 1,540 m
Varietals
- 85% Caturra
- 15% H1
- Bourbon
Global tasting
After several weeks of rest, James Hoffmann will host a global tasting where thousands of enthusiasts will simultaneously compare the four coffees.
You can participate from home with the exact same coffees tasted around the world.
Why order from 94 Celcius?
We are extremely happy to represent Canada alongside other roasters in this large-scale project.
Each coffee will be roasted with the same attention to detail as our competition coffees to reveal the most subtle differences between the four fermentations.
This box is not just a purchase.
It is a sensory, educational, and unique experience that will undoubtedly mark the recent history of specialty coffee.
What is the James Hoffmann Fermentation Project?
The James Hoffmann Fermentation Project is an international initiative conceived by James Hoffmann and fermentation specialist Lucia Solis. Its goal is to allow coffee enthusiasts to discover the real impact of different fermentation methods by comparing four coffees from the exact same batch, but processed using different techniques.
Why compare four fermentations of the same coffee?
Usually, when tasting a fermented coffee, it's impossible to know what part of the aromatic profile comes from fermentation, varietal, or terroir.
In this project, all variables remain identical, with the exception of fermentation:
- same farm
- same harvest
- same varietal
- same altitude
- same producer
Only the processing method changes, which allows us to precisely observe its influence on the cup.
Which coffees are included in the box?
The box includes four 100g bags:
- Mechanically demucilaged coffee (without fermentation)
- Wild fermentation
-
Lactobacillus inoculated fermentation
- Yeast inoculated fermentation (Saccharomyces)
Each coffee comes from Finca San Miguel Urias, in Antigua, Guatemala.
What is the difference between the four processes?
Mechanically Demucilaged
The mucilage is removed immediately after harvest. There is virtually no fermentation. This coffee serves as a reference.
Wild Fermentation
The coffee ferments naturally for 48 hours thanks to microorganisms present on the cherries and in the environment.
Lactobacillus Fermentation
A culture of Lactobacillus bacteria is added to promote the production of organic acids, which often influences liveliness, acidity, and aromatic complexity.
Yeast (Saccharomyces) Fermentation
Selected yeasts are used to develop more aromatic precursors, generally bringing more texture, sweetness, and complexity.
Who is Lucia Solis?
Lucia Solis is a microbiologist and fermentation consultant for specialty coffee. She works with producers all over the world to better understand and control fermentations. Her scientific approach has largely contributed to democratizing controlled fermentations in the coffee industry.
Who is James Hoffmann?
James Hoffmann is one of the most influential figures in specialty coffee. World Barista Champion in 2007, author, entrepreneur, and content creator, he is recognized for his work in popularizing coffee and his educational projects aimed at better understanding it.
When will the coffees be roasted?
At 94 Celcius, coffees will be:
-
Roasted on August 21, 2026
-
Shipped on August 24, 2026
This resting period allows the coffees to reach their full aromatic potential before worldwide tasting.
Why are quantities limited?
All participating roasters receive a limited volume of coffee so that each participant around the world can compare exactly the same batches. Once quantities are depleted, it will not be possible to produce more.
Is it a limited edition?
Yes.
The James Hoffmann Fermentation Project is a unique experience. This box set is produced exclusively for this global tasting and will not be part of our regular range.
Which Canadian roasters are participating in James Hoffmann's Fermentation Project?
To date, several Canadian roasters have been publicly identified as participants in the Fermentation Project, including 94 Celcius, Rosso Coffee Roasters, Funk Coffee, Steel Oak Coffee, Nucleus, and Julius.
At 94 Celcius, we will be offering a 4 x 100g version, designed to allow for a complete and repeatable tasting of all four fermentation processes.
Why give 100g per coffee?
We chose the 100g per coffee format to allow for true exploration, not just a quick tasting. With 100g of each process, you can compare the coffees by cupping, brew them in a filter, re-do a recipe, or share the experience with someone else.
The project is based on four coffees from the same lot, but processed using four different fermentation methods: mechanical demucilaging, wild fermentation, lactic inoculation, and selected yeast inoculation. The 4 × 100g format therefore provides enough coffee to understand the differences in the cup beyond a single trial.
Can we take the test as a group?
Yes. The kit contains 400g of coffee in total, i.e. four 100g bags. This is enough to host a tasting for two, three or four people, depending on the method used.
For a comparative tasting, you can prepare the four coffees using the cupping method or filter method with the same parameters. The aim is to keep as many variables as possible constant in order to better perceive the impact of each fermentation on the aroma, acidity, body and texture.
Is the kit available across Canada?
Yes. The James Hoffmann Fermentation Project x 94 Celcius is available for pre-order in Canada through our online store. 94 Celcius offers the kit from Quebec for customers who wish to participate in this comparative tasting at home.